Thursday, April 25, 2013

Penne Gorgonzola with Chicken


1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

  • Cook pasta according to package directions. 
  • In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
  • Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. 
  • Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
  • Drain pasta; toss with sauce.
  • Sprinkle with Parm-Reggiano cheese and parsley

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